San Zhu Yuan Hakka Restaurant

Classic Hakka cold platter. Chicken is cured with salt and spices, resulting in yellow skin, tender meat, savory flavor, and retaining the original sweetness of the chicken.

Chicken thigh meat is marinated in Shaoxing wine until infused, with crispy skin and jelly-like meat, rich in wine aroma. Usually served as an appetizer cold dish.

Assorted sashimi made from the freshest fish of the day. Tender meat, served with soy sauce and wasabi, fresh and delicious flavor.

Omelet with Sakura Shrimp. Rich egg flavor, with crispy sakura shrimp in every bite, adding seafood umami.

A common Taiwanese home-style dish. Chopped preserved radish is mixed with egg batter and pan-fried. Savory and pairs well with rice, with the crisp texture of preserved radish.

Famous Hakka stir-fry. Usually includes pork belly, dried squid, dried tofu, celery, and scallions stir-fried together. Savory, fragrant, slightly spicy, with a rich and chewy texture, excellent with drinks and rice.

Hakka specialty dish. Large intestines are quickly stir-fried with plenty of ginger shreds and vinegar. Strong sour flavor, chewy intestines, an appetizing, heavy-flavored dish.

Braised large intestines are deep-fried until the skin is crispy. Crispy outside, soft inside, usually served with pepper salt, very aromatic.

Pork belly marinated with salt and spices, sliced and then pan-fried or roasted. Alternating layers of fat and lean meat, savory and delicious, usually served with sliced scallions or a vinegar-garlic sauce.

Pork ribs are battered and deep-fried, then coated in a sweet and sour sauce. Bright red color, tender meat, sweet and sour, appetizing, suitable for all ages.

Classic Hakka "kung fu" dish. Slices of pork belly are steamed with preserved mustard greens, allowing the fat to seep into the greens. The meat melts in your mouth, savory and rich, excellent with rice.

A "kung fu" dish. Deboned duck meat is covered with a thick layer of taro paste and deep-fried. Crispy exterior, with a creamy taro paste inside and fragrant duck meat, rich in texture.

Usually refers to a whole pork trotter, first braised then deep-fried. Crispy skin, rich in collagen, impressive presentation, suitable for banquets.

A dish where ginger slices and chicken are stir-fried in black sesame oil. With a strong sesame oil aroma, the chicken is tender, a nourishing dish.

Taiwanese-Sichuan dish. Duck blood and large intestines are stewed in a spicy broth, usually served on a small stove to keep warm. Numbing, spicy, savory, and fragrant, pairs very well with rice.

Pork ribs are marinated and fried, then coated in a red sweet and savory sauce. Similar to sweet and sour pork ribs, but the sauce has a different flavor profile, often with notes of ketchup or Worcestershire sauce.

A refreshing and healthy stir-fry. Crisp Matsusaka pork (pork neck) is stir-fried with sliced yam. Crisp and tender texture, light flavor.

Pork ribs are fried and then tossed with a kumquat sauce. Rich fruity, sweet, and sour flavor, appetizing and cuts through richness.

Tender pea sprouts and fresh shrimp are stir-fried. The sprouts have a delicate fragrance, and the shrimp are crisp and tender, a refreshing seafood and vegetable dish.

Shrimp is stir-fried with egg batter until semi-cooked and tender. Rich egg flavor, moist and smooth texture, suitable for mixing with rice.

Minced shrimp is stir-fried with onions, water chestnuts, and fried bread crumbs until fragrant. Eaten wrapped in fresh lettuce leaves. Crispy and sweet texture, rich layers.

Classic Taiwanese dish. Large shrimp are battered and deep-fried until crispy, then tossed with mayonnaise and canned pineapple slices. Sweet, sour, and crispy, loved by adults and children.

Fresh squid slices quickly stir-fried with celery. The squid is sweet and tender, the celery is crisp, a refreshing home-style stir-fry.

A Taiwanese adaptation of a Thai-style dish. Shrimp paste is wrapped in spring roll wrappers and deep-fried into round cakes, then sliced. Crispy exterior, fresh filling, served with sweet chili sauce.

Fresh oysters are battered and deep-fried, served with fried basil. Crispy outside, tender inside, full of seafood flavor, classic bar snack with pepper salt.

Creative stir-fry dish. Cuttlefish and century egg are battered, deep-fried, and then stir-fried. The unique flavor of century egg combines with the freshness of cuttlefish, with a crispy and unique texture.

Three types of seafood (usually shrimp, cuttlefish, sea cucumber, etc.) are stir-fried with scallop XO sauce. Rich and slightly spicy sauce flavor, enhancing the umami of the seafood.

"Dragon Pearls" (squid beaks) and century egg are battered and deep-fried, then stir-fried with peanuts, scallions, garlic, and chili. Crispy and chewy texture, a very popular bar snack.

Medium-sized shrimp are deep-fried until crispy, then tossed with spicy seasonings. The shells are crispy and can be eaten directly, spicy and savory, suitable for those who like strong flavors.

Small freshwater river shrimp are deep-fried whole until crispy, then tossed with scallions, garlic, and pepper salt. Crispy and savory, can be eaten with the shells, an excellent bar snack.

A luxurious pot dish rich in collagen. Fish maw and sea cucumber are slow-cooked, resulting in a rich, sticky broth and a smooth, tender texture.

Traditional banquet dish. Sea cucumber is braised with plenty of scallions. Rich scallion aroma, tender and flavorful sea cucumber, and delicious sauce.

Egg tofu is deep-fried directly without batter until the skin is wrinkled and golden brown, then braised in sauce. The skin is slightly chewy and absorbs the sauce, while the inside is tender and full of egg flavor.

Tofu is cut into cubes, deep-fried until crispy, then coated with stir-fried salted egg yolk. The sandy texture and savory flavor of the salted egg yolk coat the tender tofu.

A pot dish with tender tofu and seafood, simmered in a sauce that mimics crab roe color using crab roe sauce or carrot puree. The broth is golden and rich, with a mild and delicious flavor.

Tofu and sauce are braised on a hot cast-iron plate, sizzling when served. Rich sauce flavor, usually with black pepper sauce, tender and flavorful tofu.

Classic Sichuan dish. Tender tofu is stewed with minced meat, bean paste, and Sichuan peppercorns. Numbing, spicy, savory, and fragrant, with a smooth texture, pairs very well with rice.

Creative dish in the style of Kung Pao. Century eggs are deep-fried and then stir-fried with dried chilies and peanuts. Spicy and numbing, with chewy century eggs, a unique flavor.

Famous Sichuan dish. Diced chicken is stir-fried with dried chilies, Sichuan peppercorns, and peanuts. Tender chicken, savory, slightly spicy with a hint of sweet and sour, very aromatic.

Beef fillet strips are cooked on a hot cast-iron plate, usually with black pepper sauce. The beef is tender, the black pepper aroma is rich, and it's served sizzling hot.

Beef slices are quickly stir-fried with plenty of scallions over high heat. Scallion aroma is released, beef is tender and juicy, a classic Taiwanese stir-fried beef dish.

Fresh Gai Lan and tender beef slices are stir-fried. Gai Lan is crisp and slightly bitter, beef is tender, a balanced combination of textures.

A pot dish with beef tendon and brisket cubes slow-cooked for a long time. The beef tendon is soft and chewy, the brisket is flavorful, and the broth is rich, suitable for mixing with rice.

Frog leg meat is cut into pieces, battered, and deep-fried, then tossed with pepper salt, scallions, and garlic. Crispy outside, tender inside, the meat is delicate, similar to chicken but more tender.

A dish originating from Hong Kong. Soft-shell crab is deep-fried until crispy, then topped with a generous amount of fried garlic crumbs, fermented black beans, and chili. Rich garlic aroma, the crab meat can be eaten with the shell, crispy and delicious.

Classic "Three Cup" dish. Tender frog meat is braised with sesame oil, soy sauce, and rice wine, with basil added before serving. Savory and sweet sauce, unique flavor.

Cuttlefish rings are cooked in the "three cup" style. The cuttlefish is chewy and sweet, absorbing the rich three cup sauce and basil aroma.

The most classic "Three Cup" dish. Bone-in chicken thigh is cut into pieces, ginger slices are sautéed, and the sauce is reduced. Chicken is firm and flavorful, with a strong aroma.

Similar to dry-fried green beans, with added pieces of fried large intestines. The green beans are dry and fragrant, the large intestines are crispy, a stir-fry with rich texture.

Eggplant is deep-fried to retain color, then braised with minced meat and basil. The eggplant is soft and flavorful, the sauce is savory with a hint of sweetness, very good with rice.

Celery and yam are stir-fried. Both have a crisp texture, light and healthy flavor, suitable to pair with heavy-flavored main dishes.

Tender leaves of Asplenium (bird's nest fern) are stir-fried with small dried fish (anchovies) and fermented black beans. The Asplenium has a crisp and slightly slimy texture, and the dried fish add umami.

Pea sprouts simply stir-fried with garlic. Preserves the unique fragrance and tender texture of the sprouts, a refreshing green vegetable.

Traditional Hakka dish. Bamboo shoots are torn into strips and usually braised with chicken or pork fat. Tender and crisp texture, full of bamboo shoot and oil aroma.

Also known as "Golden Sand" Bitter Melon. Thinly sliced bitter melon is stir-fried with salted egg yolk. The savory salted egg yolk balances the bitterness of the melon, with a sandy texture and unique flavor.

Cabbage is quickly stir-fried with sakura shrimp. The cabbage is sweet and crisp, and the sakura shrimp provide a rich seafood flavor, more flavorful than regular stir-fried cabbage.

Fresh seasonal vegetables, usually stir-fried with garlic to preserve their original flavor.

A light soup, usually containing various vegetables, mushrooms, or medicinal herbs. Refreshing flavor, focusing on health and wellness.

A thick soup made with spinach puree (jade) and diced seafood. Green in color, smooth texture, full of umami.

A clear soup made with clams and seaweed. The broth is full of oceanic umami, refreshing and cuts through richness, with tender clam meat.

Hakka specialty soup. Pickled mustard greens are stewed with pork tripe slices. The broth is sour and appetizing, the tripe is well-prepared without gaminess, and has a soft, chewy texture.

Traditional Hakka soup. Preserved mustard greens (fu cai) are stewed with lean pork slices. The broth is sweet and slightly sour, with a simple flavor.

Beef shreds, egg, and chopped scallions are stir-fried with rice over high heat. The rice is distinct grains, beef is fragrant, full of 'wok hei'.

Fried rice with diced pineapple, usually also with shredded pork floss. Sweet, sour, savory, and fragrant flavor, refreshing and not greasy.

Hong Kong-style fried rice. Minced salted fish is stir-fried until fragrant with diced chicken and rice. The unique savory flavor of salted fish is its soul.

Luxurious fried rice flavored with XO sauce (scallop sauce). With a slightly spicy seafood umami, rich aroma.

Stir-fried noodles with various ingredients such as meat slices, seafood, and vegetables. The noodles absorb the sauce, with abundant ingredients, a very filling main course.

A Taiwanese specialty rice noodle dish. Stir-fried with shredded pumpkin (jin gua). The natural sweetness of the pumpkin coats the rice noodles, making them moist and sweet.

The freshest fish of the day is steamed with shredded ginger and scallions, then drizzled with hot oil and soy sauce. The best way to taste the original flavor of the fish.

Seasonal specialty hot pot, with broth and ingredients changing with the season, suitable for group dining.

Luxurious clay pot congee. A whole crab and various seafood are simmered with rice. The congee base is smooth and creamy, full of the sweet essence of crab, incredibly delicious.

Traditional Taiwanese restaurant dish. Dried squid, canned conch, and plenty of scallions are simmered in a soup pot. The broth is sweet and savory, with a unique and rich flavor.

Famous Taiwanese rice noodle soup. The broth contains deep-fried taro chunks, shallots, and rice noodles. The taro is soft and melts into the broth, making it rich and sweet.

A top choice for winter nourishment in Taiwan. Chicken is stewed in whole or half wine with black sesame oil. The broth is rich with wine aroma, warming you up completely.